Yield 36 cookies
- 1 cup flour
- ¼ teaspoon baking soda
- Pinch of salt
- ½ cup room temperature unsalted butter
- 1/3 cup sugar
- ¼ cup light brown sugar
- 1 large slightly beaten egg
- 3/4 teaspoon vanilla
- 2 Tablespoons dark chocolate chips
- 2 Tablespoons cranberries
Slice the cranberries and chop them to the size of chocolate chips and rinse them in a colander to remove seeds; towel blot and set aside (if you want the cranberries to be even less tart, cook them in the microwave for 30 seconds prior to adding them to the cookie dough.) Preheat oven to 375 degrees. In a large bowl, using a fork, mix butter and sugar until creamy and fluffy. Add vanilla and egg.
Continue mixing until egg is combined, and set aside.
In a medium size bowl, sift flour and soda and give it a couple of stirs to blend together. Slowly add flour to the sugar and butter mixture, while mixing with a fork, until all combined. Dough will be sticky. Separate the dough in half with a silicone or rubber spatula, and then fold in the chips and cranberries.
Keep unused dough refrigerated until all the cookies are baked. Scoop a ½ Tablespoon of dough for each cookie, onto a non greased baking sheet; place one inch apart and bake for 9-11 minutes-until light golden. Baking time may vary (10-14 minutes) if a silicone mat is used; the cookies will not stick if you choose not to use a mat. Let cookies cool a bit and remove them from the pan using a metal spatula. Store cookies refrigerated, in an airtight container. No need to worry about how long they will keep because they will be eaten so fast, but you could store them in the freezer (in freezer bags) up to a month. These cookies taste real good cold. Very little chips and berries were used for this recipe; if you want more chips or berries, add another Tablespoon to each half of the dough.